Ingredients:

-800 grams / 28 ounces boneless pork shoulder or neck, cut into 3 cm (1-inch) pieces

-2 large russet potatoes (cubed)

-1 litre of beef broth

-Oil for frying

-2 tsp smoked paprika

-1 tsp garlic powder

-2 tsp sea salt

-1 tsp black pepper

-1 tsp garlic powder

-2 heaping tsp smoked paprika

-1 tsp garlic powder

-1 tsp ground cumin

-1 large red onion, minced

-4-6 whole garlic cloves, diced

-1 cup diced tomatoes, canned or fresh

-6 tbsp tomato paste

-2 bay leaves

-2 tsp dried oregano

-Sweet or hot red pepper flakes (for serving)

-Salt and pepper to taste

This larger batch is perfect for sharing or saving leftovers. Adjust seasoning to your preference, and enjoy the smoky flavours with a sprinkle of red pepper flakes!

Instructions:

1. Prepare the Meat: Pat the pork dry with paper towels. Mix the seasoning: smoked paprika, garlic powder, cumin and salt and pepper. Use the entire mixture and rub the spices evenly over all sides. Let it marinate at room temperature for about 30 minutes.

2. Sear the Meat: Heat olive oil in a sauté pan over high heat. Add the pork and sear until it’s browned on all sides.

3. Once all the meat has been sauteed add in the chopped onions: Reduce the heat to medium-low and stir for about a minute. Add garlic and tomato paste scraping up any browned bits from the bottom of the pan to release all the flavor.

4.  Add the diced tomatoes, season with salt and pepper, and toss in the bay leaf, oregano.

5. Add the potatoes.

6. Add in the broth. Bring to a boil and cover the pot partially. Allow to simmer on the stove for 30-40 mins or in a 400F preheated oven until the pork is tender and the sauce thickens. If needed, add more water and cook a bit longer.

7. Serve: Finish with a sprinkle of red pepper flakes and some fresh chopped parsley. Enjoy!